Artificial Flavors Free Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels almost impossible to recreate without the usual suspects — refined flour, butter, and store-bought fillings loaded with natural and artificial flavor additives. This version proves that wrong, leaning entirely on whole-food ingredients that bring genuine, unmanufactured flavor to every bite. The crust combines almond flour and cassava flour with solid coconut oil and a touch of maple syrup, producing a tender, golden shell that's surprisingly easy to work with despite being grain-free. The filling is nothing but real apples, warm spices, lemon juice, arrowroot starch, and maple syrup — cooked down in a skillet until glossy and fragrant, with zero need for anything that comes out of a bottle labeled "flavor." Cinnamon and nutmeg do all the heavy lifting here, and because they're the real deal, the aroma alone while this bakes is worth the effort. The dough is forgiving enough for beginners — cracks press back together easily — and the pre-cooked filling means the inside sets up beautifully once the pie cools. Give it the full hour on the rack before slicing and you'll be rewarded with clean, picture-perfect wedges that taste exactly like what apple pie is supposed to be.
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Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
- ½ cup cassava flour
- ¼ tsp fine sea salt
- 6 tbsp coconut oil, solid (not melted)
- 1 large egg
- 2 tbsp maple syrup
- 1 tbsp cold water, plus more if needed
For the filling
- 3 lbs (about 6 medium) apples, peeled, cored, and sliced ¼-inch thick
- 3 tbsp maple syrup
- 2 tbsp arrowroot starch
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
For the egg wash
- 1 large egg, beaten
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, cassava flour, and salt until combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the texture resembles coarse, pea-sized crumbles.
- 2
Add the egg, 2 tbsp maple syrup, and 1 tbsp cold water to the flour mixture. Stir with a fork until the dough comes together into a cohesive ball — it should hold its shape when pressed without crumbling. If it seems dry, add cold water 1 tsp at a time. Divide the dough into two equal portions, flatten each into a disk, wrap in parchment, and refrigerate for 30 minutes.
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